Spicy Lamb Hotpot

500g lamb shoulder, cut into chunks

1 onion finely chopped

4 or 5 mushrooms, quartered

1 clove of garlic, finely chopped

1 x 400g tin of chopped tomatoes

300ml Lamb stock (beef will do if you don't have lamb)

1 x 300g tin of cannelini beans

1/4 teaspoon (large pinch) of Cayenne Pepper

A small handful of chopped fresh parsley

Salt

preparation 6 mins • you cook for 7 mins • total time 2 hrs 23 mins

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.

This recipe entails just enough cooking to make you feel like a cook, but it's a true 'throw everything in' dish. Lamb shoulder, cooked until tender with chopped tomatoes and cannellini beans. Add a hint of heat and you have a dish that's warming, hearty and moreish - perfect for those cold winter nights. This is a two part recipe. In part one we start the cooking and in part two we finish off and serve.

Large ovenproof pan with lid that can be used on the hob OR

Large saucepan AND oven dish with lid

Spoon to stir

Before you start, preheat your oven to 170c. Have all the ingredients out and ready except for the cannelini beans and parsley. Put a large pan on the hob on a high heat and click here!

Before you start, take your pan out of the oven, have the parsley chopped and click here!

Preheat your oven to 170c. Put a large saucepan on the hob on a high heat and pour in a tablespoon of oil. When the pan starts to smoke, add in the chunks of lamb in two batches. All you need to do here is seal the meat and get a little colour on it. Turn the meat until sealed and remove to a plate. Add a little more oil to the pan and then repeat with the second batch of lamb.

Turn the heat off before adding a teaspoon more oil to the pan. Throw in the onion, mushrooms and garlic. Stir and cook gently for about a minute. There should be enough residual heat in the pan, however if the pan stops sizzling completely, turn the heat back on low.

Next, add in the chopped tomatoes, lamb stock and a quarter teaspoon of cayenne pepper (a large pinch). Add a good pinch of salt, stir and turn the heat up high and bring to the boil. Add the sealed lamb chunks. Pop the lid on or transfer to an ovenproof dish with a lid. Cook in the oven for 2 hours.

After 2 hours, add in the cannellini beans, stir and pop the pan back in the oven for a further 10 minutes.

To serve, divide the hotpot between two large bowls and scatter with a little chopped fresh parsley.

I hope that you enjoy it.

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